Add the yeast mixture and knead,
adding just enough water to obtain a smooth and elastic dough. It should not be
sticky.

Make a ball out of the dough and Place it in a well oiled bowl and roll the
dough in the bowl to coat it with oil.

Cover with a cling film and allow to rise till double (about half an
hour).

Oil a rectangular tin (I used an 11″ by 7″ tin).

Gently deflate the dough and knead a couple of times.

Using your fingers press the
dough out to cover the tin in uniform thickness.

Continue using your fingers and dimple
the top of the dough. Brush the top of the focaccia dough with oil.

Sprinkle the rosemary (fresh or
remaining 1 tsp dried) and then arrange the potato slices to cover the surface
of the dough.

Sprinkle salt (if using) and freshly crushed black pepper.

Cover with a damp cloth and allow to rise for about an hour. Bake the focaccia
at 220°C for 30 minutes till the potato starts browning and the focaccia is a
nice brown colour and sounds hollow when tapped.

Serve warm as it is, or as a snack/ appetizer or maybe with soup or as
part of a meal.

Hi! First time here? Well
then you are Most Welcome! I hope you keep coming back for more here. If you
are my regular visitor then Thanks, for you encourage me to experiment more!! I
would like you to please click on my link below and like my Facebook Page.
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​Hi! First time here?
You are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!
​